{"id":1618,"date":"2020-04-20T01:43:01","date_gmt":"2020-04-19T20:13:01","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1618"},"modified":"2020-04-26T14:16:16","modified_gmt":"2020-04-26T08:46:16","slug":"meat-dishes-from-the-western-deccan","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/meat-dishes-from-the-western-deccan\/","title":{"rendered":"Meat dishes from the Western Deccan"},"content":{"rendered":"<p><em>About 70% of Maharashtra\u2019s population is non vegetarian. It is known for its meat, poultry, fish and seafood dishes that vary greatly in the different regions of the state like\u00a0Vidarbha,Paschim Maharashtra called \u00a0Desh, Marathwada,\u00a0Khandesh\u00a0and the Konkan coast. <\/em><\/p>\n<p>While the coastal area is known for its fish and seafood, the Marathi-speaking people of the Deccan are known for their mutton and chicken dishes. The warrior community of Marathas that ruled princely states over a vast area from Gwalior in the north to Thanjavur in the south has many traditional dishes made using mutton, lamb or chicken. The Princely City of Kolhapur is best known for its mutton dishes \u2013 a mutton dish is the star of a typical Kolhapuri meal, accompanied by pandhara rassa, tambda rassa, a mutton pickle called loncha, vegetable dishes and perhaps a sweet puran poli. Bharli Kombdi (stuffed chicken) and Chicken Rassa are other top dishes of the Marathas of the Western Deccan.<\/p>\n<p>These recipes give simple instructions to making some rustic Maratha dishes.<\/p>\n<p><strong><span style=\"color: #ff0000;\">Kolhapur Mutton<\/span>\u00a0<\/strong>(the same recipe can be used to make Chicken Rassa if you prefer poultry to mutton)<\/p>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1618_1\" data-psgal_id=\"1618_1\" data-psgal_container_id=\"container_1618_1\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/WhatsApp-Image-2020-04-20-at-9.03.12-PM.jpeg\" itemprop=\"contentUrl\" data-size=\"768x1024\" data-caption=\"\" style=\"height:520px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/WhatsApp-Image-2020-04-20-at-9.03.12-PM-450x600.jpeg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/WhatsApp-Image-2020-04-20-at-9.02.14-PM-1.jpeg\" itemprop=\"contentUrl\" data-size=\"768x1024\" data-caption=\"\" style=\"height:520px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/WhatsApp-Image-2020-04-20-at-9.02.14-PM-1-450x600.jpeg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<p><span style=\"color: #ff0000;\"><strong>Time 1 hr<\/strong><\/span><br \/>\n<span style=\"color: #ff0000;\"><strong>Yield &#8211; Serves 5 or 6 persons<\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><strong>Ingredients<\/strong><\/span><br \/>\nMutton 1 kg (you can use chicken if you prefer)<br \/>\nOnion 2<br \/>\nGreen coconut 1\/4<br \/>\nDry coconut 1\/4<br \/>\nSesame seeds 10 gm<br \/>\nPoppy seeds10 gm<br \/>\nTomato 1<br \/>\nGinger 20 gm<br \/>\nGarlic 20 gm<br \/>\nMint 10 gm<br \/>\nCoriander 10 gm<br \/>\nKolhapuri masala (if not available any other similar ready spice mix) 2\/3 tsp<br \/>\nDry Coriander 10 gm<br \/>\nOil 50 to 75 gm<br \/>\nSalt to taste<\/p>\n<p><span style=\"color: #ff0000;\"><strong>METHOD<\/strong><\/span><\/p>\n<ul>\n<li>Apply turmeric and salt to mutton and keep aside to marinate for 30 min<br \/>\nRoast sesame and poppy seeds till they become powdery.<\/li>\n<li>Sift chopped onions, ginger and garlic to a pan, saut\u00e9 in one spoon of oil. Then add dry coconut and dry coriander, and after the mixture is well-cooked add dry and green coconut.<\/li>\n<li>Let the masala cool and then add the sesame and poppy powder, tomato, coriander and mint, creating a paste in the process.<\/li>\n<li>Fry the paste in about 50gm oil till the oil is completely absorbed. Add Kolhapur Masala if you have.<\/li>\n<li>Cook the mutton in an oil pan with some onions, and when done add the paste and continue cooking for 10 to 15 min. The gravy should be a bit soupy to serve over rice. You can also have this with bread that can soak in the gravy.<\/li>\n<li>Garnish with coriander\u00a0before serving.<\/li>\n<\/ul>\n<p>You can pair this with jowar bhakri (sorghum flat bread), whole wheat roti, hot rice or pao.<\/p>\n<p><strong><span style=\"color: #ff0000;\">Khada Masala Chicken<\/span><\/strong><\/p>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1618_2\" data-psgal_id=\"1618_2\" data-psgal_container_id=\"container_1618_2\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/PHOTO-2020-04-15-16-24-10.jpg\" itemprop=\"contentUrl\" data-size=\"1024x768\" data-caption=\"\" style=\"height:292.5px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/PHOTO-2020-04-15-16-24-10-600x450.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/WhatsApp-Image-2020-04-20-at-9.02.14-PM.jpeg\" itemprop=\"contentUrl\" data-size=\"768x1024\" data-caption=\"\" style=\"height:520px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/WhatsApp-Image-2020-04-20-at-9.02.14-PM-450x600.jpeg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<p><strong><span style=\"color: #ff0000;\">Time 1 hr<\/span><\/strong><br \/>\n<strong><span style=\"color: #ff0000;\">Yield \u2013<\/span> <\/strong>serves 5 to 6 persons<\/p>\n<p><strong><span style=\"color: #ff0000;\">Ingredients<\/span><\/strong><br \/>\nChicken 1 kg\u00a0(you can replace with mutton if you prefer red meat)<br \/>\nGinger garlic paste 2 tsp<br \/>\nTurmeric and salt for marinade<br \/>\nGhee 100 gm<br \/>\nBlack peppercorns 10<br \/>\nCloves 10<br \/>\nCinnamon 4 inches<br \/>\nGreen cardamom 5 to 6 pods<br \/>\nRed dry chilli 10<br \/>\nBay leaf 2 or 3<br \/>\nBlack Stone Flower (Patthar Phool) \u2013 small quantity<br \/>\nOnion 4 (finely chopped)<br \/>\nCoconut Milk \u2013 as much as you can extract from half a coconut\u00a0or equivalent<br \/>\nAlmond 25 gm (best soaked in saffron-flavoured water)<br \/>\nCurd 25 gm<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Method<\/strong><\/span><\/p>\n<ul>\n<li>Apply ginger garlic paste , turmeric and salt on the raw chicken. Marinate for 30 minutes.<\/li>\n<li>To make the masala, Heat ghee in a lidded pan. Fry pepper ,cloves, cinnamon, green cardamom, red chilli, bay leaf, patthar phool in the ghee. Add finely chopped onions to the mixture and continue frying till the onions start to brown.<\/li>\n<li>Add chicken and fold into the masala, then cover with the lid to let the chicken cook in the masala.<\/li>\n<li>When done add coconut milk, and stir so the coconut mixes well with the chicken and masala.<\/li>\n<li>Add the saffron- soaked almond paste and mix well.<\/li>\n<li>Pour the curd and let the dish cook on slow heat till you can smell the aroma of the spices and the mixture developed into a thick sauce around the chicken.<\/li>\n<li>When the chicken is cooked you can serve garnished with coriander.<\/li>\n<\/ul>\n<p>Best paired with paratha or tawa roti.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Sukkah Mutton<\/strong><\/span><\/p>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1618_3\" data-psgal_id=\"1618_3\" data-psgal_container_id=\"container_1618_3\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/PHOTO-2020-04-15-12-54-54.jpg\" itemprop=\"contentUrl\" data-size=\"1024x768\" data-caption=\"\" style=\"height:292.5px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/PHOTO-2020-04-15-12-54-54-600x450.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<p>Time one hr<br \/>\nServes 5\/6<\/p>\n<p><strong><span style=\"color: #ff0000;\">Ingredients<\/span><\/strong><br \/>\nMutton 1 kg<br \/>\nFor the masala:<br \/>\nRed dry chilly 10\/15 no<br \/>\nDry dhaniya 15 gm<br \/>\nDry coconut 1\/2<br \/>\nGaram Masala 2\/3 tsp<br \/>\nCloves 9<br \/>\nBlack pepper 9<br \/>\nOnion 3<br \/>\nGarlic 10\/12<br \/>\nGinger One-and-a-half inch<br \/>\nLemon juice<br \/>\nBay leaf 3<\/p>\n<ul>\n<li>Apply turmeric and salt to mutton, and after it is marinated sift to a lidded pan in which you have already heated oil and chopped onions.. Let the mutton cook in the covered pan.<\/li>\n<li>Saute all the ingredients of the masala except bay leaves (tej patta) in a pan with one tsp oil.<br \/>\nWhen the masala forms a paste, add it to bay leaves and dry chillies, and fry the mixture till the oil begins to separate from the masala.<\/li>\n<li>Add the masala to the mutton and onion in the first pan, let it cook for 15 minutes (do not cover with the lid) on a low flame or till done (if there is too much water in the dish it may take a little longer).<\/li>\n<li>Squeeze a lemon or pour lemon juice over the mixture, and garnish with coriander leaves.<\/li>\n<li>Best paired with bhakari (millet or sorghum flat bread) but can also be had as a starter or side dish.<\/li>\n<\/ul>\n<p>NB &#8211; To get the hot and well-spiced Kolhapuri taste you can add garam masala to the dish when cooking.<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Bhakarwala mutton<\/strong><\/span><\/p>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1618_4\" data-psgal_id=\"1618_4\" data-psgal_container_id=\"container_1618_4\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/PHOTO-2020-04-15-16-24-10-3.jpg\" itemprop=\"contentUrl\" data-size=\"1024x768\" data-caption=\"\" style=\"height:292.5px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/PHOTO-2020-04-15-16-24-10-3-600x450.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<p>Preparation time 1 1\/2 hr<br \/>\nYield -Serves 6\/7<\/p>\n<p>Ingredients<br \/>\nMutton one kg<\/p>\n<p>For the marinade:<br \/>\nTurmeric powder 1tsp<br \/>\nGinger garlic paste 2 tsp<br \/>\nSalt as per taste<\/p>\n<p>Ingredients for the bhakar :<br \/>\nGarlic; 1\/2 cup roughly crushed<br \/>\nGinger 1\/2 cup roughly crushed<br \/>\nGreen chilly 1\/2 cup finely chopped (not spicy one )<br \/>\nDry coconut 1 cup roughly crushed<br \/>\nSesame seeds roasted to make a coarse powder<br \/>\nPoppy seeds roasted and crushed\u00a0to make a powder<br \/>\n3 cup finely chopped coriander<br \/>\n2 tsp red chilli power<br \/>\n2 tsp garam masala<br \/>\nOil 1 cup<br \/>\nJuice of 2 lemons<br \/>\nSalt as per your taste<\/p>\n<p><span style=\"color: #ff0000;\"><strong>Method<\/strong><\/span><\/p>\n<ul>\n<li>Saut\u00e9 garlic, ginger, green chillies and dry coconut in one teaspoon oil on a pan. Add garam masala, sesame and poppy seeds, coconut, garam masala, red chilli powder, green coriander leaves and dry coriander. When done add salt and lemon juice, and mix well to make the Bhakar.<\/li>\n<li>Marinate the mutton and then sift to a pan with oil and two finely chopped onions.Cook the mutton till done but not overcooked.<\/li>\n<li>Sift the mutton to a deep cooking vessel (karahi\/kadai) in which oil has been kept to heat, then add the Bhakar. Cook the mixture together for 15 minutes (if you add water then let it simmer for some time till dry).<\/li>\n<\/ul>\n<p>Step 3- now in big kadhi put oil add all mutton then add bhakar , on low flame keep string for 15 min if their is water it may take more time to dry .<\/p>\n<p>Traditionally Bhakarwala Mutton is paired with a jowar bhakri but you could also enjoy it with tawa wheat roti or even khulcha.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>About 70% of Maharashtra\u2019s population is non vegetarian. It is known for its meat, poultry, fish and seafood dishes that vary greatly in the different regions of the state like\u00a0Vidarbha,Paschim Maharashtra called \u00a0Desh, Marathwada,\u00a0Khandesh\u00a0and the Konkan coast. While the coastal area is known for its fish and seafood, the Marathi-speaking people of the Deccan are &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.feamag.com\/2021\/meat-dishes-from-the-western-deccan\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Meat dishes from the Western Deccan&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":1624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,58],"tags":[],"class_list":["post-1618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=1618"}],"version-history":[{"count":9,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1618\/revisions"}],"predecessor-version":[{"id":1643,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1618\/revisions\/1643"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/1624"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=1618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=1618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=1618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}